I'm so proud that my work is being recognized internationally alongside the world's . I hate queuing - we are the paying customers and I feel this is disrespectful. I asked myself what doesnt work or didnt work. Save this Franco Pepe's pizza dough recipe and more from Great Italian Chefs to your own online collection at EatYourBooks.com. Pizze fritte and a rich, velvety Zuppa Forte were also on the menu. Then a fried calzone which was simply like eating acloud. Pepe in Grani: 10 years, 10 friends and more. A genuine ambience, "to discover myself, and the job that comes back to be the leading actor" DIFFERENT WAYS FOR BOOKING MICHELIN STARRED AUTHENTICA EVENT TO DEFINE 8 PERSONS MAX BOOK "STARRED" English Italiano (Italian) They also have lots of very creative pizzas with well thought out topping combos including their own fantastic version of four cheeses. All ingredients are high quality: the tomato, the buffalo mozzarella, the cold cuts, the olive oil (you DO taste the olives, and thats just amazing! Large format, essential graphics, art photography: I segreti della cucina contemporanea is the Gambero Rosso publishers series created to tell great Italian chefs stories and cuisines , enclosed in books with a special slant, halfway between popular manual and collector's volume. Smoked mozzarella cheese, meatballs, caramelized onions, arrabiata sauce, heirloom tomatoes . I authorize the processing of my personal data for the sending of commercial communications by the Joint Controllers indicated in the privacy policy, belonging or not to Class Editori Publishing House, through the use of traditional tools (telephone with operator, paper communications) and automated (e-mail, sms, mms, fax, telephone without operator, post on social network accounts). I hate queuing - we are the paying customers and I feel this is disrespectful. Coming soon to Los Angeles, San Francisco, Miami, Authentic Italian Cooking since the 1920s, Edizioni Cond Nast s.p.a. - Piazza Cadorna 5 - 20123 Milano cap.soc. If ordering several for a table, the Margherita sbagliata is a cannot miss item: delicious in its simplicity. Franco Pepe Pepe in Grani Not all pizzas are made equal, but those that grace Franco Pepe's pizza oven are the best in the world. Franco Pepe's pizza dough from Great Italian Chefs by Franco Pepe. Franco Pepe - king of all pizza chefs invited and welcomed myself, Vincenzo's Plate and Gigio Attanasio into his pizzeria to learn about his top pizza tips, his famous dough and the mind-blowing science behind the toppings that he uses. Leftover pizza dough, fresh yeast, flour. Today, the economy of Caiazzo, population 5,500, revolves entirely around the tourism generated from one exceptional pizzeria and its founder, 53-year-old Franco Pepe. Franco Pepe's pizza dough 1900g of 00 flour 1l water 150g of leftover pizza dough 50g of salt 5g of fresh yeast print recipe shopping List Method 1 Place 40% of the flour in the corner of a wooden kneading trough (or wooden box or bowl). Forty recipes in total that tell the story of the Alto Casertano area and its riches in a way that no one else has managed to do so far: a synergy of traditional and contemporary good practice could only create wonders. That is 59% to 56% hydration. "You can not impose a single mechanical technique: you have to 'hear' what the dough will suggest, as it is ultimately alive," he says. Thoughtful and shy, Franco Pepe has managed to tell his story in this new book by Gambero Rosso publisher through the beautiful photos of Lido Vannucchi and the words of his lifelong friend, journalist Enrico Caracciolo. He grew up in a bakery and he watched his father Stefano work with dough and he learned everything that he could from his father. More information at http://www.ciaprochef.com/BPE/Chef Franco Pepe uses his training in haute cuisine to elevate the pizza at his restaurant, Pepe in Grani i. Copyright 2015 - 2022 Eataly Net USA LLC - All Rights Reserved. Contadi Castaldis tradition is dynamic, linked to its roots, lively and contemporary. Bon Appetit . Surrounded by a centuries-old park, among the vineyards of Franciacorta, L'Albereta stands on the Bellavista hill. Incidentally, Franco established his pizzeria, Pepe in Grani, just a few steps away from his grandfather's bakery in the Italian town of Caiazzo, and soon became quite popular in the area. Franco Pepe, a pizza chef of world renown, shares his recipe and technique for making what he calls a 'functional pizza'. You needent wait for the waiters to serve you, nor do you have to try and catch their attention. (Roberto Salomone/The New York Times) Members of the pizza-making team in the kitchen at Concettina ai Tre Santi in Naples, Italy, in October 2022. However, he loves to put his twist on traditional pizza recipes, which led to a massive increase in his popularity. outside for 10 minutes - even though we were the first of the evening. I had seen numerous documentaries about the man & legend where he comes across as modest and unaffected by his success. Also theres only one ladies toilet in this large restaurant so there was also a queue for thisMore, I'll start off with the question many of you will have in mind: is it the best pizza in the world? The fried pizza was topped with a simple sugo and the conciato romano. Known locally as Pepe's (pep-eez), it has its Original Location in the Wooster Square neighborhood of New Haven . Now, is that it? Nothing was ever written down, no recipes or formulas were taught, and scales were used. Now, wait for five minutes to let the yeast dissolve. Their warm welcome, imaginative pizzas and ideal location in front of the baroque Santa Maria della Sanita church make this a perfect lunch stop after wandering the back streets of this chaotic . To top it all off we got to meet Franco Pepe himself and as it turns out hes a friendly as they come! Details. 2. Historically, a pizzaiolo had a humble role, but Franco Pepe has elevated the art of making pizza, and through innovation and research, helped to professionalize the industry. Make reservations or be prepared to wait awhile for a table but rest assured that you wont be disappointed!! Franco Pepe's Pizza Dough Recipe. Francos constant attention to his craft allows him to translate the knowledge he has inherited from his family, studies, and the land into his pizza. In fact, this was not Pepe's first time in LA. 4.4 65. My husband and I travel specifically to find Neapolitan pizza and this was the best we have ever had!! How was it beginning? The temperature should be between 98-105 degrees Fahrenheit. The best way to get from Naples to Pepe In Grani, Caiazzo is to train which takes 1h 27m and costs 8 - 14. And then there are the Contadi Castaldis wines, the excellence of Franciacorta, the land that hosted and still hosts Pepe's first major project outside Caiazzo: the pizzeria La Filiale inside L'Albereta Relais&Chateaux, which had Gualtiero Marchesi among its first protagonists. We ordered the cones and 3 pizzas along with some wine. In the opposite corner, slowly pour in the water 1l water 760g of 00 flour 2 Now taking up the torchor rolling pinfor his family, he adds an experimental spirit to his undertakings. Chef Franco Pepe, owner of Pepe in Grani restaurant in Italy, won the 'Best Pizza Chef' award given by The Best Chef Awards. Instead, he chose to change his ingredients and quantities based on several criteria, including the weather, the temperature of his kitchen, and even the type of flour being used that day. For Franco, sensibility rules his process as the dough itself tells the pizzaiolo when it is ready. The room was beautiful and modern. He was determined to use fresh ingredients, and sources mentioned that while the dough was always prepared by hand, he rarely wrote down measurements but knew when it was ready through touch. Pepe in Grani, Pizzeria - Caiazzo, Caserta He comes from a line of expert bakers. Textbook good ol classic Italian duo fantastic food and beautiful place to visit. Chef Franco Pepe's "Margherita ha sbagliato" translates roughly to "Margherita made wrong" and represents his own twist on the traditional Margherita. Franco Pepe is a Well known Italian modern artisan with an age-old passion for pizza. JavaScript seems to be disabled in your browser. A A pizza maker located in a small Italian country village (50 kilometers from Naples) and over 30 Italian and International chefs - like Nino di Costanzo (Dan Maison, Ischia) and Josean Alija ( Nerua Guggenheim, Bilbao) - will cook together in a series of dinners during 2020. We have read some reviews here mentioning that the service was bad, so we arrived with zero expectations towards the service, so we would not get disappointed. and gave us a recommendation for a little out-of-the-way place to eat dinner in Caserta, our next stop. In 2022, Netflix dedicated an episode of Chef's Table Pizza to him, the only Italian together with Gabriele Bonci. On The Guardian 's experts guide on the best pizzas in the world, Franco Pepe's establishment received the most nominations from the guide's 1,077 contributors in 2016. The staff were friendly and helpful. ,2022 ,4.0, Chris Bianco,Franco Pepe,Ann . Registered Eataly.com users may modify their preferences on the page "MY ACCOUNT". Franco Pepe is a living patron saint of pizza-making. All ingredients are high quality: the tomato, the buffalo mozzarella, the cold cuts, the olive oil (you DO taste the olives, and thats just amazing! The Neapolitan maestro comes to Hollywood. No. The dessert. 20. Because of this undisputed international renown, the book is available both in Italian and English. We saw Mr. Pepe the next morning in the main square of Caiazzo and he remembered us. their pizzas are smaller than usual for a healthier diet but they are still very generous portions. Each dish was better than the last! 21. Franco Pepe: his path and his pizza finally in a book by Gambero Rosso. Details Besides, in 2021, Franco was named Best Chef (Pizza) by the highly recognized organization, Best Chef Awards. While working at the bakery, Pepe started . So I discovered that the first pineapple pizza was baked in Canada in 1961, but the combinations were probably too risky: the pineapple was combined with tomato! The service is good and the pizza among the best in term of quality of dough and choice of the ingredients.. Share. Frank Pepe Pizzeria (est. Maestro pizzaiolo Franco Pepe, founder and owner of the Pepe in Grani in Caiazzo, in the province of Caserta, Italy, in October 2022. Try the dessert pizza - its a must. Franco would get his ingredients from the local farmers, and within no time, people were lining up for a slice outside his pizzeria. Each dish was better than the last! Since 1925, Pepe's has been serving Frank's original recipe, complete by cooking it in a recreated coal fired over, just like Grandpop used. As part of the "Extraordinary Italian Taste" campaign, the Italy-America Chamber of Commerce West invited artisan baker and pizza innovator Franco Pepe of Pepe in Grani to display his pizza-making skills. *does not apply to items shipped by our partners. And this, according to Franco Pepe, gave birth of a new "heretical" classic: pineapple pizza, the AnaNascosta (a word play with ananas, meaning pineapple, and nascosta which means hidden.) I had a fried cone with something like ragout that was like a whole Italian home cooked meal in one bite. 30 reviews #9 of 21 Restaurants in Lavello Italian Pizza Mediterranean. IT IS INSANE that Pepe in Grani is ranked only in the fifth place of "best pizzeria in Italy". And it needs to be turned on at least a half an hour before cooking," adds Pepe. Its chef, Franco Pepe, who cooked for years in his family's pizzeria a few hundred yards away before opening his own place, has been inching onto the international celebrity-chef circuit. 10 years after turning on the Caiazzo oven for the first time, with the new generation already in the business, which today has . A third-generation craftsman, Stefano Ferrara began his work alongside his father, from whom he learned the techniques and secrets of creating authentic Neapolitan pizza ovens. Creating new memories is the theme of the 2019 edition of the Identit Golose congress, which this year uses a quote from the composer Gustav Mahler: Tradition is not the worship of ashes, but the preservation of fire. A tradition is nothing more than a successful innovation, and in an age of conflict and fear, of closure and boundaries, even the culinary world wants to remember that new things give life to innovation, to the future and with it to new dishes and new flavors. Then the Pizza with smoked bacon that was sublime and tasted like a deep forest. Thus, with fans curious about Chef Francos life, we decided to jump in and find out where he is now! Count me in! . . A post shared by Franco Pepe (@francopepeingrani). and gave us a recommendation for a little out-of-the-way place to eat dinner in Caserta, our next stop. Social Media Twitter: @Francopepe8 Facebook: pepeingrani Instagram: francopepeingrani Iron, wood and stone just the used materials. Widely regarded as the best pizzaiolo in Italy, Franco Pepe is one of the foremost experts on pizza making. Thank you, Franco Pepe. Franco learnt everything he could from his father, Stefano, who used to spend days in the local countryside picking fresh ingredients like oregano and mushrooms to put on top of pizza. Molino Piantoni He's got colleagues flocking to pay homage from the four corners of the world, countless awards, a steady line outside his restaurant, Pepe in Grani. At Pepe in Grani, his pizzeria in the small village of Caiazzo, 50 km from Naples, he has become a celebrity among Italian pizza lovers. Claimed. He has even revived an ancient wheat not produced for 50. For the second year in a row Franco Pepe has been named the best pizza chef of Italy, which means arguably the best in the world. The pizza will seem a bit small to many (significantly smaller in diameter than the Neapolitan pizza, and visibly smaller than most modern pizzas), but for some mysterious reason it is still very satisfactory. Frank Pepe Pizzeria Napoletana, also known as Pepe's Pizza is one of the oldest pizzeria's in the states, and you'll find one right here in New Haven. The Margherita Sbagliata ("Mistaken Margherita" or "Margherita Done Wrong") is the signature pizza of Franco Pepe, the world's pre-eminent pizza chef. The dessert. And, Caiazzo is a lovely little Italian village! Creating new memories The staff are polite, professional & magnanimous. Subscribe now! There seem to be two hinges that govern the flow of the pages of La mia pizza autentica, the brand-new book by Franco Pepe, and not just the book but his entire working life: past and future. It has multiple eating areas, private dining rooms, spectacular views and. One way ticket to Cortona and Manduria, Feast of the Immaculate Conception: tradition and menu of December 8th in Italy, Street food from around the world. Everything about our experience far exceeded our expectations. Also theres only one ladies toilet in this large restaurant so there was also a queue for this, Great pizza destination in a pictoresque town. Belonging to a long line of pizza chefs, Franco Pepe was introduced to the art of making pizza from quite a young age. Today it can be enjoyed at Pepe in Grani, in Caiazzo (not far from Caserta in the Campania Region), the best pizzeria in Italy and the world. Service, cleanliness, view - SPECTACULAR. Location: Denver, CO. Re: Franco Pepe's pizza dough. Pepe is one of Italy's foremost experts on pizza making. A truly once in a lifetime experience.More, This was an evening of pizza pleasure. With their work and their ideas, they go far beyond merely executing recipes and ideas. That is 59% to 56% hydration. He's also a great guy. Furthermore, he put his own twist on traditional recipes, and people later mentioned that these errors made Francos pizza one of the best in the world. We got the chance to take pictures with him and got a signed menu to go..! Location & Hours Vico San Giovanni Battista 3 81013 Caiazzo Italy Get directions Break the yeast with your fingers and add to the flour mixture. eventually, it was the BEST service we ever received in Italy, and we live here for a fewyears. Franco has been associated with Michelin star chefs and featured in Italy's famous gourmet magazine, Gambero Rosso along with many other accolades. Rather, the profession of pizza maker has been revolutionised through the creation, after a careful training, of a perfectly integrated team in order to have more than a single person. Try more than one of the pizza cones -- they are delightful! We visited last week and had the pleasure of meeting Franco himself. In addition, the pineapples were from cans, pre-cooked under syrup with a huge addition of other sugars. Acid tomato, excessively sweet ham, poor quality and sweetened pineapple the problem with Hawaiian pizza lies in its execution. Who is Franco Pepe? Chef's Table Pizza Franco Pepe Wife Filomena Volpi. Franco Pepe from Italy. He is best known for his appearance on Eat the World with Emeril Lagasse. The prices are comparable to every other pizzaria in Italy (8-12) but the wine prices are more expensive. Chef Franco Pepe comes from a long line of pizza chefs and learned the ins and outs of the craft from his father. Ordered the Evoluzione menu (65) cuz i came all the way from Israel. He would get his ingredients from the local farmers, and within no time, people were lining up for a slice outside his pizzeria. Rustic Italian Pizza Dough Recipe. He showcases this lifelong pursuit at his restaurant Pepe in Grani in Caiazzo, a town located about an hour northeast of Napoli. Opened in 1925, it is one of the oldest and best known pizzerias in the United States. No reviews. We saw Mr. Pepe the next morning in the main square of Caiazzo and he remembered us. Riviera Ligure di Ponente Vermentino 2017, Chiuse di Sant'Arcangelo Monocultivar Moraiolo Bio 2019, Uliveto del Fattore Selezione Rodolfo Monocultivar Correggiolo 2021, Rare Wines. Combine the dry yeast with lukewarm water and mix it properly. We ordered the cones and 3 pizzas along with some wine. Salto Pizzeria Napoletana. Must Eat Foods in Caiazzo The Best Pizza in the World 5. I.V. Best to talk with the waiting staff about wines as their wine list is much more extensive than what is on the menu card. The name summarises the history of Franciacorta: in medieval times, the contadi were small territorial units renowned for their excellent agricultural production, while the castaldi were the lords who were entrusted with the land management. Moreover, instead of just focusing on the food, we get a sneak peek into each chefs life, which makes the show even more interesting. Everyone we encountered was friendly and helpful. We will be sure that you're up-to-date on the world of high-quality food and drink. In the morning while we waited for our driver, Franco Pepe and his staff were already hrs at work. Pizza has unjustly earned a reputation as . ), really everything :-) Toggle navigation. Powered by WordPress.com VIP. To top it all off we got to meet Franco Pepe himself and as it turns out hes a friendly as they come! Franco presented it at the Identit Golose 2019 congress that was held in March in Milan, as the iconic dish of the main theme Creating new memories. Is pineapple pizza a provocation? and can cook each pizza in less than two minutes. After going back to Italy for a few years to fight in World War I, he returned to New Haven to work first in a pasta factory and then in a bakery on Wooster Street. We got the chance to take pictures with him and got a signed menu to go..! Simply the best pizza ever eaten either in campania and outside. La mia pizza autentica by Franco Pepe photo by Lido Vannucchi Gambero Rosso publisher pp. Sign up for our newsletters and be the first to learn about the latest news and promotions! He came to speak with us (thank goodness his friend spoke English and translated for us!) Frank Pepe was the quintessential American immigrant, with a quintessential American story. Frank Pepe Pizzeria Napoletana, commonly known as Frank Pepe's or simply Pepe's ( / ppiz / ), is a popular pizza restaurant in the Wooster Square neighborhood of New Haven, Connecticut, at 163 Wooster Street. A company specialising in oils and vinegars, it offers a wide range of products both for the retail distribution and the catering sector, where it is the market leader in Italy. Master pizzaiolo (pizza chef) Franco Pepe owns a restaurant in Caiazzo, north of . Was worried that this trip to Pizza Mecca would disappoint as our expectations were so high, however it definitely lived up to expectations. It was an evening I wont forget any time soon.More, Three of us had the stuffed cornets and three pizzas and absolutely loved this delicious pizza. Great wine choice. Now we're thrilled to share that Modernist Pizza will land on bookshelves October 5, 2021 and that you can preorder your copy now. The crisommola (deep fried pizza with Vesuvian apricot jam, zesty buffalo ricotta, hazelnuts, mint and dried olives) is one of the best desserts I have eaten. Caiazzo (Caserta) +39.0823.862718. Check out our experience at Pepe in Grani in our YouTube video. Closed now : See all hours. Step 1: Dissolve the Yeast. ), really everything :-) On the contrary, I wanted to take advantage of the freshness of pineapple by wrapping it in San Daniele prosciutto, exploiting its natural flavor and placing it inside a fried cone whose inside surface is whitened with 12 month-old Grana Padano DOP fondue all dusted with licorice powder. The pineapple is fresh, the Grana Padano is not simply grated but worked, like in a kitchen, the frying is light and not greasy, which is not a liability as often happens when oil is misused. Wish i had another stomach. An old late nineteenth-century neo-Renaissance residence owned by the Moretti family Carmen, the eldest daughter, does the honours with 53 rooms and suites, it is the buen retiro for those who want to dedicate themselves to wellness, thanks to the Espace Chenot Health Wellness SPA. 2022 Cinemaholic Inc. All rights reserved. Logged. Incidentally, Franco established his pizzeria, Pepe in Grani, just a few steps away from his grandfathers bakery in the Italian town of Caiazzo, and soon became quite popular in the area. LAlbereta - Relais & Chateaux Franco Pepe is passionate about using pizza to promote this part of Campania and the artisanal food producers with whom he works. If you have ever wondered where one might find the best pizzas in the world, Netflixs Chefs Table: Pizza would be right up your alley. He learned to appreciate the. E. Enjoy this masterclass by maestro Franco Pepe - one of the stars of Netflix 's new show, Chef's Table: Pizza - on how to make your own pizza at home. The rest is done by a blend of three flours, specially designed by and for Franco Pepe with Molino Piantoni, and by masterly baking in the marvellous Neapolitan wood-fired oven by Stefano Ferrara Forni. Contadi Castaldi darn good" part of your ranking. Great investment has been made on ingredients sourcing, with products coming from Italy and that are very rare on the Chinese market (not only tomato, basil and anchovies, but also, for example, cured meats of Nero . Then, in tempore non suspecto, the intuition to network with producers, elevating an entire, unbelievably unknown, territory and its riches; the creation of a contemporary restaurant, where everything is studied in line with the creators ideas (the book title is the paper counterpart of the TV programme entitled La mia pizza un viaggio My pizza is a journey and refers to the Sala Authentica). 192 28.50 available online and in bookshops both in Italian and English. EYB; Home. Pizzeria Pepe in Grani is located in a historic three-story stone building that could easily house a fancy restaurant. Get quick answers from Pepe in Grani staff and past visitors. One of Italy's preeminent pizzaioli,Franco Pepeis amodernartisan with an age-old passion for pizza. . He exhibits this lifelong passion at his eatery Pepe in Grani in Caiazzo, a town about an hour northeast of Naples. Strongly recommended!More, The fried, stuffed cones (we tried the Ciro) are like nothing Ive ever tasted - lightly fried dough oozing with high quality cheese and toppings. In the book there is obviously no lack of the legendary fried, sweet and savoury pizzas (making virtues of the synergy with Olitalia). Along with the small, virtuous producers of this area, Pepe's pizzas also feature great Made in Italy flagships, such as Grana Padano. He's going to be featured in an upcoming high profile TV series, of which we can't say more now (spoiler alert: it's huge.) Francos understanding, knowledge, and craftsmanship stem from his family of master bakers; thousands of times over, he has observed and learned from his grandfather and father, together with his brothers Antonio and Massimiliano. A craftsman oriented towards innovation, continuous study, experimentation of doughs and bakings, of course, but . His work at Pepe in Grani has now be recognised recognised by the Best Chef Awards who awarded him with the Best Chef Pizza price at the 2021 Best Chef Awards that took place in Amsterdam earlier this week.. Save. Re: Franco Pepe's pizza dough. this is BY FAR the best experience we've ever received, the best pizza we ever ate, the most detailed thinking hosting experience. you're a legend. Get the latest news and updates on wine & food. Actually, they think and write new dishes with the hope that they will become new collective memories, new traditions. LUNCH RESERVATIONS AVAILABLE Saturday, April 21 & Sunday, April 22, Noon to 4pm Sounds delicious. Olitalia It has multiple eating areas, private dining rooms, spectacular views and two decked out hotel suites. The absolute best experience and pizza! It was an evening I wont forget any time soon. The dough is amazing (the smell of the pizza pie hits you even before you get the smell of the ingredients on top), light and easy to digest. And I got invited . They do claim thattheir pizzas are smaller than usual for a healthier diet but they are still very generous portions. A truly once in a lifetime experience. "Actually got carry out from the location.". Nutritional yeast: all about the vegetable flavouring. Textbook good ol classic Italian duo fantastic food and beautiful place to visit. Success has definitely not gone to this pizza maker's head. the local and traditional flavors. The rest is done by a blend of three flours, specially designed by and for Franco Pepe with Molino Piantoni, and by masterly baking in the marvellous Neapolitan wood-fired oven by Stefano Ferrara Forni. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) pizza dough . Just come here. Definitely not hot. The staff are polite, professional & magnanimous. Since 1850 it has been a leading player in the art of Italian milling, with a wide range of flours at the service of professionals, industry and private individuals. I thought about going to work directly on the ingredient, that is, on the fruit and on how to make it reach peoples palates. Gradually add another 300-to-350 grams (3 cups) flour with one hand while you mix in with the other hand. Learning from this traditional method, Franco has no fixed rules at Pepe in Grani. . Pepe is a "pizzaiolo's pizzaiolo". In the book there is obviously no lack of the legendary fried, sweet and savoury pizzas (making virtues of the synergy with Olitalia). Franco Pepe was in and out of the kitchen all the while we were there ensuring meticulous execution by his staff and enjoyment by his guests. Franco Pepe revolutionized what we thought pizza would be and he keeps on doing a great work at that. Historically, the first document to mention mozzarella from Aversa dates back to the early 15th century. Not. Wow! 09 September, 2022. He was born to a family of bakers, so he learned everything that he knows from the best. Top quality milk, the cheesemakers craftsmanship in applying thousand-years-old rules and, above all, time. Born in the city of Caiazzo in western Italy to a family of bakeries. Pulmone (beef lung) is part of the recipe but is difficult to procure . Franco Pepe, greatest Pizza chef ever, just opened a secret restaurant called "Authentica" within his existing restaurant "Pepe in Grani". Franco Pepe net worth In 2022, Franco Pepe's total assets are evaluated at $1 million as of 2022. I authorize the processing of my personal data for communication or transfer to third parties by the Joint Controllers indicated in the privacy policy, belonging or not to Class Editori Publishing House, for marketing purposes by third parties belonging to the following product sectors: agriculture, insurance, banks, commerce, education, finance, industry, tourism, fashion, IT, legal/administrative, marketing, media and communication, public administration, real estate, healthcare. Who Is Chef Franco Pepe? Franco Pepe is a well-known modern Italian artist with a lifelong love of pizza. Success has definitely not gone to this pizza maker's head. No, its a reflection, its a symbol of a philosophy and of how we are currently working on pizzas with all kinds of ingredients.. Nancy personally takes Emeril around the Campania region of Italy to sample the local ingredients that make Franco Pepe's pizza so perfect. Many here use a hydration in the low 60%'s and there seems to be an interest in going to 70%. just there when you need them. And, Caiazzo is a lovely little Italian village!More. France: jambon beurre, crpes, croissants, All the Italian chocolate pralines you need to try at least once, My vegan pantry. The pizzeria menu offers 19 pies, from the classic to the signature of the pizza chef from Campania, like the "wrong Margherita". I would like to receive information and stay updated on third party products and services. Parma Parma's Teatro Regio rivals opera houses in bigger cities like Milan and Naples. Viva Napoli Pizzeria in Toronto was the setting for an exciting demonstration by a renowned Italian chef whose passion it is to master the traditional techniques and put his own spin on them. Pepe, flanked by Naples-born pizza artisan Daniele Uditi and other pizza maestros from the Associazione Verace Pizza Napoletana, conducted a master class, and . Hotels near Palazzo degli Egizi e Cappella di S. Agnese o Egizi, Hotels near Chiesa e Convento di San Francesco, Late Night Italian Restaurants in Caiazzo, Mediterranean Restaurants with Outdoor Seating in Caiazzo. It was difficult to choose which pizzas to try because many of the toppings are so unique yet true tothe local and traditional flavors. Pepe is not some rustic pizzaiolo, but one of the new breed of Italian gastro-philosophers. Netflix Chef Franco Pepe's table cast is one of the best pizzaiolos in Italy. Stefano Ferrara Forni You must have JavaScript enabled in your browser to utilize the functionality of this website. 3. Albeit, he later mentioned that being a chef wasnt his first choice, as he knew how strenuous the job could be. The legacy of the past, as we were saying. In fact, even with Caiazzo being a small town, it hosts visitors from all over the world, each craving a bite of Francos pizza. Here are three previous publications to La mia pizza autentica: Il gusto di Igles by Igles Corelli (2015); Com' profondo il mare by Gianfranco Pascucci (2016); Questa terra la mia terra by Peppe Guida (2019). The pizzeria is extremely centrally located and out of the usual old Naples circuit. Are you sure you want to delete this answer? He gave us a private tour and is humble beyond words. One of Italy's preeminent pizzaioli, Franco Pepe is a modern artisan with an age-old passion for pizza. Details Franco Pepe was born in the city of Caiazzo in western Italy. Dont miss it! Its all about the ingredients Franco Pepe and pizza. The Wooster St. legend is home to white clam pizza and one of the world's oldest and most famous pizzerias. An homage choice by Franco, it is a pie that was made by his father. Great service as well, long wait generally but is worth.. and also very cheap for the type of pizza you eat. Pizza Dough. He was gracious enough to offer us coffee and show us the kitchen while we waited. The VPN recipe shows 1.7 to 1.8kg 00 flour to 1L water. Strongly recommended! Sponsored by the Italy-America Chamber of Commerce West, Silverton and Gold introduced Franco Pepe, master pizzaiolo, in what was billed as an "Extraordinary Italian Pizza Day". Born in the city of Caiazzo in western Italy to a family of bakers, he grew up watching his father work the dough and spent his time out in search for fresh ingredients. Once fully baked, the white pizza is finished with red dashes of tomato passata and green dots . Over the years, Chef Franco has earned numerous accolades and awards for his incredible pizza, which is praised worldwide. Detailed Reviews: Reviews order informed by descriptiveness of user-identified themes such as cleanliness, atmosphere, general tips and location information. [1] [2] Contents 1 Frank Pepe 2 Restaurant history An experience not to be missed by pizza lovers.More, The place has been voted best pizzeria on a number of occassions and it certainly lives up to the expectations. Place about 100 grams (just under 1 cup) flour in a large mixing bowl, add water and the salt and mix with your fingers to dissolve. For Italians Hawaiian pizza, a margherita with pineapple and ham, is a version of pizza that is too far removed from the original. Alletterata & Marinara di Mastro Stefano. The Italian Mediterranean buffalofrom whose milk mozzarella is produced, is a native and unique bovine, as evidenced by the presence of a DNA that is different from that of any other kind of buffalo. Plot summary Add synopsis Genre Documentary Certificate TV-14 Parents guide Add content advisory Grandfather Francesco and father Stefano: bakers, pizza makers, innkeepers; the future, with his son Stefano, a talented pizza maker who has already collected many awards. He is a humble man who utilizes the highest of quality local and sustainable ingredients on his pizzas. His family have been baking in Campania for three generations, and his pizza restaurant is now internationally recognised. IT IS INSANE that Pepe in Grani is ranked only in the fifth place of "best pizzeria in Italy". "I always remember myself there with my family." Between flour and dough, he grew up watching his father make pizzas. Olive oil, sugar, active dry yeast, all purpose flour. Zuppa Forte is a known specialty at Franco's Antica Osteria Pizzeria Pepe. Then the Pizza with smoked bacon that was sublime and tasted like a deep forest. He uses ingredients from local farms and suppliers - everything from the typical buffalo mozzarella and pork sausage to the unusual chickpeas and potatoes - to . Don't be surprised if there's a line out . Pepe in Grani owner and third-generation pizzaiolo Franco Pepe opened his restaurant in 2012 after making pizza in his family's nearby Caiazzo establishment, Osteria Pizzeria Pepe. Franco's pizzeria is called Pepe in Grani and is tucked among the picturesque narrow streets of Caiazzo old town. Franco Pepe is a master pizzaiola who runs a tight ship and creates other-worldly pizza. The dessert with apricot jam was unworldly and I am almost crying as Im writing this. you're a legend.More. That really depends on what "category" of pizza you have in mind, but in most of the categories it will be in the "prettydarn good" part of your ranking. Great value for money, hope to return to try more unique and creative flavors.More. From the beginnings to the birth of Pepe in Grani, from the Sala Authentica to new projects. He became prominent after participating in Eat the World with Emeril Lagasse. The show takes the viewer on a worldwide tour that explores the best pizzerias and even explores the subtle differences between each style of pizza. Nevertheless, with time, Franco discovered his passion for pizza-making and soon became quite adept at the art. 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